Shrimp Honey Ginger Stir Fry Recipes

Steps:

• In a small bowl, combine the first eight ingredients; set aside. In a small skillet, stir-fry shrimp in oil for 1-2 minutes or until shrimp turn pink., Stir sauce mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until heated through. Sprinkle with cilantro. Serve with rice.

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!

Steps:

• Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl.
• Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
• Remove the shrimp from the marinade, reserving the marinade.
• Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil.
• Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink.
• Pour in the reserved marinade and the water.
• Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes.
• Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so.
• Serve sauce over the shrimps.

Steps:

• Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Transfer rice to a small saucepan and add 1 ½ cups water. Bring to a boil over medium-high heat, stirring once, then reduce the heat to low, cover and cook until rice is tender and liquid is absorbed, 20 minutes. Remove from heat and let stand, covered. While the rice cooks, prep the stir-fry ingredients: Trim and remove the strings from the sugar snap peas, seed and thinly slice the bell peppers, peel and finely grate enough ginger to measure 1 ½ teaspoons, and mince the garlic. In a small bowl, whisk together honey, soy sauce, sesame oil and red pepper flakes. In a large nonstick skillet, warm 1 tablespoon oil over medium-high heat. Add the sugar snap peas and bell peppers, and sauté until tender-crisp, 2 to 3 minutes. Add the shrimp and cook just until pink, about 2 minutes, stirring occasionally. Add the ginger and garlic and cook until fragrant, about 30 seconds. Stir in the sauce mixture and remove from heat. Serve with the rice.

Steps:

• Combine all the sauce ingredients. Mix until smooth. Set aside.
• Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute.
• Add the diced pepper and snow peas. Stir-fry for 1 minute or until tender-crisp.
• Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute).
• Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions.
• Serve over cooked rice or noodles.

Steps:

• In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
• Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
• In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
• Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
• Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
• Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
• Enjoy!